$6 Michelin Stock in 60 Minutes (Costco Hack)

Video Description

My approach to stock making breaks most of the rules of classical French stock-making. But for six dollars in ingredients, you can make two quarts of stock that rivals all-day simmering. It's the same technique I developed as a young chef in 2003 at The Fat Duck restaurant that reinvented how we made stock. LINKS Pappy Van Cluckle Merch: https://chris-young-shop.fourthwall.com Recipes & More Science: https://chrisyoungcooks.com Things I Make: https://combustion.inc​ FOLLOW ME HERE ChrisYoungCooks: https://chrisyoungcooks.com Combustion Inc: https://combustion.inc​ X: @chefchrisyoung Instagram: @chrisyoungcooks TikTok: @chefchrisyoung Reddit: u/combustion_inc PAST WORK ChefSteps: https://chefsteps.com​ ChefSteps Joule: https://amzn.to/3jSxpvg​ Modernist Cuisine: https://amzn.to/2MXB5zR​ The Fat Duck: https://thefatduck.co.uk SPECIAL THANKS Camera and lighting: Brian Hutson On set assistance: David Chaney Editing and color grading: Riccardo Luppi Practical cutaway effects: Tom Udd, Chris Young, and Brian Hutson Animation, visual effects, and graphics: Tsuriel Eichenstein, David Szakaly, Gioele Panella, Elliot Lobbel, and Limboo Agency. Sound design, music scoring, and audio mix: Hans Twite Production planning: Danielle Strain INQUIRIES [email protected]